{"id":499,"date":"2011-11-14T15:00:47","date_gmt":"2011-11-14T15:00:47","guid":{"rendered":"http:\/\/philonfood.com\/?p=499"},"modified":"2023-03-13T17:15:46","modified_gmt":"2023-03-13T17:15:46","slug":"from-fine-dining-in-devon-to-the-best-pasties-in-cornwall","status":"publish","type":"post","link":"https:\/\/philonfood.com\/index.php\/2011\/11\/14\/from-fine-dining-in-devon-to-the-best-pasties-in-cornwall\/","title":{"rendered":"From Fine Dining in Devon to the best Pasties in Cornwall"},"content":{"rendered":"

Having just been on an impromptu visit to Cornwall via Devon, I wanted to share a couple of foodie finds.<\/p>\n

Tanners, Plymouth, Devon\"\"<\/a><\/strong><\/p>\n

En-route on Friday night we stopped in Plymouth.\u00a0 We dined at Tanners, a restaurant that has been run by brothers Chris and James Tanner for the last 12 years.\u00a0 The Tanners have an extensive culinary career including working under the Roux brothers in New York State and plenty of TV work.<\/p>\n

The food was excellent with some stunning dishes incorporating some understated attention to detail.\u00a0 As an example, we sampled the Devonshire crab and watermelon (which came with cr\u00e8me fraiche red pepper aioli, garnished with caviar).\u00a0 I would never have paired them, but the subtle sweetness of the watermelon accentuated the sweetness of the crab, and the tiny garnish of caviar enhancing further with a hit of saltiness.\u00a0 Chatting to Chris later that evening, I discovered the thought and consideration that goes in to all the dishes – the watermelon cubes aren\u2019t just cut watermelon or simple jellies, but watermelon that is somehow compressed and infused with pepper and olive oil.\u00a0 This is just one of many touches that goes unannounced on the menu but pushes the dishes up a level.<\/p>\n

Topped with an excellent wine recommended selection and friendly service, we had a great evening.<\/p>\n

Ann\u2019s Pasties\"\"<\/a><\/strong><\/p>\n

Visiting family in Saltash, Cornwall, we were told that absolutely had<\/em> to try Ann\u2019s pasties at Lizard as they are the best Cornwall.\u00a0 And sure enough, a quick Google for \u201cbest pasties in Cornwall\u201d shows Ann\u2019s\u00a0 at the top of the rankings.<\/p>\n

Ann\u2019s is in a residential street in Lizard village (as far south as you can get on the mainland).\u00a0 She\u2019s built a kitchen and sells out of her converted garage.\u00a0 She does the traditional pasty made with local beef, turnips (swede to us non-Cornish) and potatoes – which of course we had to have – but many other varieties as well.\u00a0 The pastry case looked rustic, but I must say it was a pretty excellent pasty.<\/p>\n

It was well worth a detour, and I was glad I called ahead to reserve a couple as give we got there mid-afternoon.\u00a0 Although it doesn\u2019t look like a national enterprise from the premises, she does sell cooked pasties online, but you can also pick-up frozen pasties to cook at home (which we\u2019d have done if we\u2019d had a cool box with us for the 4 hour journey back).<\/p>\n","protected":false},"excerpt":{"rendered":"

Having just been on an impromptu visit to Cornwall via Devon, I wanted to share a couple of foodie finds. Tanners, Plymouth, Devon En-route on Friday night we stopped in Plymouth.\u00a0 We dined at Tanners, a restaurant that has been run by brothers Chris and James Tanner for the last 12 years.\u00a0 The Tanners have […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0},"categories":[9,10,13,18],"tags":[],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/philonfood.com\/index.php\/wp-json\/wp\/v2\/posts\/499"}],"collection":[{"href":"https:\/\/philonfood.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/philonfood.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/philonfood.com\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/philonfood.com\/index.php\/wp-json\/wp\/v2\/comments?post=499"}],"version-history":[{"count":1,"href":"https:\/\/philonfood.com\/index.php\/wp-json\/wp\/v2\/posts\/499\/revisions"}],"predecessor-version":[{"id":550,"href":"https:\/\/philonfood.com\/index.php\/wp-json\/wp\/v2\/posts\/499\/revisions\/550"}],"wp:attachment":[{"href":"https:\/\/philonfood.com\/index.php\/wp-json\/wp\/v2\/media?parent=499"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/philonfood.com\/index.php\/wp-json\/wp\/v2\/categories?post=499"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/philonfood.com\/index.php\/wp-json\/wp\/v2\/tags?post=499"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}